Here is my version of the apple pie I ate as a child, which came topped with a thick slice of Cheddar. I use puff pastry for a lighter crust, skip the pan in favor of a free-form galette, and mix tart Granny Smith apples from my backyard with sweet Golden Delicious for depth of flavor.
Unfold the sheet of puff pastry. On a lightly floured work surface, roll it out into a
Meanwhile, in a bowl, combine the apple slices,
Bake the galette until the pastry is puffed and browned and the apples are lightly golden, about 30 minutes. Cover loosely with aluminum foil and let cool for 5 minutes on the baking sheet. Using a long knife, separate the galette from the parchment paper and transfer to a serving plate. Serve warm or at room temperature.
© 2013 All rights reserved. Published by Weldon Owen.